It's been way too long but I was finally able to make some sausage again
I started with this small butt - cut it up, got rid of the bone, gland, membranes & such then put it in the freezer to stiffen up.
While waiting on it I decided to make some CB so I grabbed this loin.
Trimmed up & cut into 3 pieces. I will make one for me & one for each of my parents.
I mixed cure & sugar together for each separate piece after weighing them & covered them evenly. I then added any extras to the CB to make the 3 different kinds.
Here is what I ended up with - plain on the left for my dad, peppered in the middle for my mom & HOT & SPICY for me on the right These went in the fridge & will get flipped & massaged every day till they are done. Once cured they will get cold smoked. I will update this when I do that...
When I got done with the CB the butt was ready to grind so I got the grinder set up & here is everything read to go.
A minute later I had this I put it back in the freezer to stay cold while I cleaned the grinder parts & got the stuffer sanitized & set up.
I forgot to add that when I first got the pork butt out I rinsed off some hog casing & put it to soak in some warm water. The water got changed a few times while it was soaking...
I decided to make 2 lbs of breakfast sausage & 2 1/2 lbs of Bratwurst. Here is the Bratwurst seasoning ready to mix.
And here it is mixed up & ready to go.
Stuffer set up, lubed with mineral oil & casing on the stuffing tube.
Here is the Bratwurst mixed up & ready to be loaded in the stuffer.
Closer view - I mixed it up really well until the meat was very, very sticky then mixed it some more.
Here is the Bratwurst stuffed & ready to go.
And here is a closer view.
The other 2 lbs I made into loose breakfast sausage.
Here is the breakfast sausage mixed up - ready to bag & put in the fridge
I will put up some pics when I cook some of the Bratwurst & also update when the CB is ready to be smoked